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Pan Seared Scallops with Gochujang Demi Glace

Ingredients per serving
Prepare the Cauliflower Puree
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Butter 60.0 g
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Garlic clove, small 1.0 each
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Light cream 250.0 g
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Water 240.0 ml
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Cauliflower, cut into florets 1.0 head
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Salt, kosher, as needed
Prepare the Gochujang Demi Glace
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Ginger, grated 2.0 g
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Gochujang (paste) 35.0 g
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Lime juice 30.0 ml
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Honey 30.0 ml
Prepare the Puffed Black Rice
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Black rice, uncooked 50.0 g
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Canola oil for pan frying, as needed
Finish the Dish
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Sea scallops 30.0 each